large russett potato(s)2 tablespoons butter2 tablespoons herbs de provencesalt and pepper to taste

Eggs prepared to your liking to accompany

Take one or two large russett potatoes, wash under the faucet, pierce 2 or 3 times with a fork and microwave on high for 6 minutes if one potato, and 9 minutes if two potatoes.

Let potatoes cool for 5 minutes, and then cut into 1 inch rounds. Pick the skin off. It should come off fairly easily. Then, chop/dice the potatoes in whatever fashion you like. Here's what I like, I like a bunch of uneven chopping, some chunks, some smaller dice, even tiny pieces. Don't worry it'll come out fine.

Place 2 tablespoons butter in a skillet and bring to medium heat. When butter is just beginning to brown, add potatoes to pan and spread out. Sprinkle with one tablespoon herbs, and let saute for about 5 to 8 minutes until one side starts to brown. Turn potatoes over, and sprinkle the browned side with the remaining herbs, and let brown for 5 minutes. Stir up potatoes in any manner to mix the herbs in well and continue to saute until they are as browned as you like. Add more herbs if you like. You can't hurt this dish, the more the better.

Serve immediately with the eggs of your choice. Obviously, add whatever you want to the potatoes, ketchup, hot sauce, whatever. But perfectly plain is fine. These Taters ROCK! - http://themerlinmenu.blogspot.com/---